Preparation

• In a large skillet over medium heat, melt the butter. Add the pecans and toast, stirring often, 3 to 4 minutes. Add the brown sugar and curry powder and continue stirring until the nuts are fragrant and lightly browned, another 3 to 4 minutes. Transfer to a plate, sprinkle with pepper and let cool.

• Wipe the skillet clean and return to the stove over medium-high heat. Add the bacon and fry until brown and crisp, about 8 to 10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate to cool.

• Meanwhile, prepare a double boiler by bringing a few inches of water to a simmer in a pot over medium heat. Place glass bowl over the bowl, add the chocolate and stir until completely melted.

• Remove from heat and add the bacon to the bowl, stirring to coat completely. Scrape the mixture onto a parchment-lined plate and spread into a single layer. Sprinkle with sea salt and refrigerate until hardened, about 20 minutes.

• Break the chocolate into bite-sized pieces and place in a large mixing bowl. Add the curried pecans, crystallized ginger, coconut chips and dried cranberries and toss to combine. The nut mix will keep, refrigerated, up to 2 weeks in an airtight container.

*I used Dang Original Toasted Coconut Chips, available at Dierbergs.